Sokka – chickpea pancakes

Ingredients:

• 1 cup chickpea flour
• 1 and 1/4 cups of water
• 1/8 tsp ground cumin
• 1 teaspoon of salt
• 1.5 tbsp. l. olive oil
• Frying oil (canola or grapeseed)
• Olive oil and sea salt for greasing

Preparation:

1. Whisk the chickpea flour, water, cumin, and salt until smooth. Add the olive oil. Let sit at room temperature for 2 hours or refrigerate overnight. (If you refrigerated the dough, let it come to room temperature for 2 hours before baking.)
2. Preheat the oven to high heat. Heat a small amount of oil in a 9-inch cast iron skillet until it begins to smoke. Pour in the batter to form a pancake.
   
   Fry until the edges begin to brown, then place the pan under the grill. Cook under the grill until the pancake looks done and is bubbly.
3. Flip the pan over and transfer the socca to a cutting board. Sprinkle with sea salt and drizzle with olive oil. Repeat with the remaining batter. Serve the crepes cut into triangles with your toppings.
4. Serve with various sauces, such as tzatziki sauce (recipe tzatziki), Greek yogurt with lemon zest and juice, hummus and olives, or with Greek yogurt with the addition of harissa.